Impress Your Family with This Easy, Dairy-Free, Wild Blueberry Soft Serve

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Summer is in full swing and so are the vacations, parties and backyard barbecues. I don’t know about you, but by mid-August, I tend to crave lighter dishes and desserts. I love ice cream and sweets as much as the next girl, but I also really appreciate a healthy dessert I can feel good about.

My Wild Blueberry Ice Cream with Grilled Pineapple stacks are the perfect way to experience the taste of summer in a lighter way. The Wild Blueberry ice cream is dairy free and sweetened with frozen bananas and just a touch of honey. It’s creamy and delicious, but still super light! The grilled pineapple is sweet, juicy, and a little smokey, a perfect complement to the Wild Blueberry ice cream. There’s really no need to get elaborate when it comes to dessert and it’s fun to sneak in healthy ingredients.

The best part about this light and healthy dessert? It’s so easy to make! You can impress your friends with homemade ice cream and grilled fruit for dessert without spending all day in the kitchen. All you need for the Wild Blueberry ice cream is a freezer and a blender or food processor. The bananas do all the work of making it creamy and sweet, while the Wild Blueberries bring the gorgeous purple color, fruity flavor, and antioxidant goodness – all with no ice cream maker required! If you already have your grill heated up for a barbecue, you can toss the pineapple on the grill and have a delicious dessert in no time. Not grilling tonight, but still want to impress your guests? A grill pan gives you those gorgeous grill marks and caramelized flavor in just a few minutes.

These Wild Blueberry Ice Cream with Grilled Pineapple stacks are simple and easy to make, light and healthy, and so delicious. The perfect summertime dessert!

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Wild Blueberry Soft Serve Ice Cream on Grilled Pineapple Stacks

2 slices pineapple
2/3 cup frozen Wild Blueberries
3 bananas, frozen
1-3 Tbsp. unsweetened coconut milk
1 /8 tsp. vanilla extract
½ tsp. honey or few drops liquid stevia
2 Tbsp. brown sugar
Pinch sea salt

To make the ice cream, blend frozen bananas, Wild Blueberries, vanilla extract and 1-2 tablespoons of coconut milk in a blender or food processor until desired soft-serve texture. Taste for sweetness and add honey or stevia, if desired. Transfer to a bowl and freeze while you grill up the pineapple.

Place pineapple in a large bowl or sealable bag with brown sugar and a pinch of salt. Rub both sides of the pineapple with brown sugar (or seal bag and shake to coat). Preheat grill pan to high heat and lightly butter or oil the pan. Grill pineapple for 2-3 minutes per side, or until proper grill marks appear.

Serve slightly cooled pineapple with Wild Blueberry soft serve and top with additional Wild Blueberries.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.